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  • Philip Munda

Beetroot and Goats Cheese Salad

Updated: Nov 16, 2020

This quick and easy salad is a surefire crowd pleaser and really showcases how beetroot can be the centre of a dish without overwhelming the palate. The walnut addition was actually discovered by mistake when Phil burned the walnuts his first time trying this dish; and then rescued them with some sweetness to counteract the bitter burnt notes and smashing them into a praline like texture.

Time: 1 hour

Serves: 4

Difficulty: Easy Peasy


  • 3 Medium Beetroots

  • 3 Cloves Garlic

  • 6 Sprigs Thyme

  • 1 Tbsp Olive Oil

  • 200g Baby Spinach

  • 100g Goats Cheese

  • 100g Raw Walnuts

  • 4 Tbsp Maple syrup/Honey


  1. Preheat the oven to 200 C

  2. Scrub your beetroots and then place them together in the centre of a large piece of foil. Add the crushed garlic cloves, thyme sprigs and drizzle over 2 Tbsp of honey before closing the foil over the top and sealing well. Place in the oven for 45 minutes

  3. Toast walnuts in a pan on medium heat until golden brown, this wont take long so make sure you watch them so they don't burn like Phil's! (3-4 mins)

  4. Once ready add them to mortar and crush slightly with the pestle- you don't want fine dust, just smaller chunks. Drizzle in 2 Tbsp honey and mix together

  5. When the beetroots are ready open the foil package to let then cool till you can handle them and peel of the skin before slicing into eighths

  6. Assemble the salad with baby spinach on the bottom, roasted beets scattered over them, goats cheese chunks spread liberally through and finally the candied walnuts

Happy Cooking!


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